Orange Pulav

A very different and tasty rice preparation that is quick to make and attractive to serve

Ingredients:

Basmathi Rice – 2 cups
Orange Juice [ freshly squeezed ] – 2 cups
Onions – 2 big thinly sliced
Green Chillies – 5 or 6
Peas – 1/4 cup
Ghee – 4 tlbs
Cashewnuts – About 15 whole ones
Cardamom – 1
Cinnamon – 1 piece
Cloves – 2
Water 1 1/2 cups
Salt to taste
Kissmiss – 20 [ optional]

Method:

Wash the rice and add the orange juice + water and soak for about an hour.
Add the cinnamon + cloves + cardamom + peas + salt to the soaked rice and pressure cook till cooked.Since the rice has already soaked for a while take care not to over cook.
In a pan add a little ghee and fry the cashews & Kissmiss and set aside.
Add the rest of the ghee and fry the thinly sliced onions along with the green chillies slit into two. When the onions turn golden brown add this to the rice and mix well. Garnish with the fried cashew & kissmiss.

Tips:
Tinned orange juice may not work well since it will be sweetened.So better to use fresh juice
Since the rice may not be too spicy you can serve it with a curry that is spicy
For a very beautiful presentation you can place a few Orange Slices on the finished rice

Advertisements

Akaara Vadisal

Akaara Vadisal or Sweet Milk Pongal is a very famous dish among the Vaishnavites in the South. Made with milk it is extremely delicious and loved by one and all.

Ingredients
Rice – 1 Cup
Milk – 5 Cups
Green gram dal – 1/3 Cup
White jaggery – 11/4 Cups
Water – 2 Cup
Ghee – 3 tlbs
Cashewnuts – a few
Raisins – a few
Saffron – A few strands [optional]
Cardamom power – ½ tsp

Method:
Boil Milk and water in a heavy bottomed pan. Set aside two cups of this hot milk.
Reduce flame and add rice to milk and let it cook on low flame. Stir constantly.
Cook dal till it is soft and keep aside. When the rice is three fourth done add the dal and mix well.
If the rice mix thickens add the 2 cups of milk set aside earlier and stir well.
When the rice is fully cooked add powdered jaggery little by little till it is dissolved and comes to a thick consistency.
Remove from stove. Heat ghee and fry Cashewnuts and raisins. Add this to Akara Vadisal along with cardamom powder. If using saffron, soak a few strands to warm milk and add in the end.
Mix well and serve hot.

Tips:
Akaara Vadisal can be made with Basmathi rice too. Gives a very different and wonderful flavor.
Always use light color jaggery. Acchu Vellam is the best option.
Ensure that there are no impurities in the jaggery before you add it to the pongal.

No Cook 5 Minute Recipes – BISCUIT BALLS

No Cook 5 Minute Recipes

These recipes involve no cooking and can be brought about with basic ingredients at home. Now if you were to ask if Milkmaid or Yoghurt is a basic ingredient ….well if it‘s not there go for the next available stuff at home.

Supplement ….Experiment ….and Share it with us as well…

Happy no – sweat cooking!!!

Biscuit Balls

In a pan add:
Finely Powdered Marie Biscuit – 1 cup [or any biscuit of your choice]
Coarsely powdered roasted peanuts – 1 cup
Finely chopped dates, raisins & Cashewnuts – ½ cup

Mix enough Milkmaid to make a thick paste. Add desiccated coconut if required and roll it into balls. Place on butter paper. Freeze for a while and serve. Alternatively if you are not able to make them into balls, spread on a butter paper, chill and cut into pieces.

By: Mrs. Mira Balachandran; mira.balachandran@gmail.com

Kanchipuram Idly

Idly is a universally accepted and sought after dish for its simplicity in terms of preparation, adaptability, digestion and taste. There are innumerable varieties already but you find a new variant coming up everyday. So much for its adaptability to any ingredient added to it.

Indian Steamed Cake

Ingredients:

Urad Dal – 1 cup

Raw Rice – 1 cup

Par Boiled Rice – 1 cup

Cumin Seeds – 1 tsp

Pepper – 1 tsp [coarsely powdered]

Salt to taste

Ghee – 1 tsp

Cashewnuts – a few

Oil – 1 tlbsp

Ginger – 1 tsp [ finely grated, optional]

Mustard Seeds – ½ tsp [optional]

Method:

Wash & soak urad dal and rice separately at least for 4 to 6 hours.

Grind them separately in a grinder to a thick batter. The rice can be ground a bit coarsely.

Add salt as required and mix together.

Let is ferment for 6 to 8 hours.

Add ghee to a pan and fry the Cashew nuts till brown. Add to the batter.

Pour oil in the pan and add mustard seeds. When it splutters add cumin, pepper and ginger and fry for a few seconds. Add to batter and mix well.

Pour the idly batter in idly plates after greasing them with oil and steam till it is done.

Serve hot with appropriate chutneys or sambar.

Tips: Thick Sour curds can also be added to the batter if it has not fermented well. However ensure the batter does not become watery.

Instead of Idly plates this batter can also be poured in long tubular cylinder like vessels [puttu Koralle] or even in your normal tumblers after greasing them well. Alternatively they can also be poured in shallow plates with at least 2 inches depth and then steamed. This can be cut into squares and served.